Monkfish Stew with Saffron Broth
Pair this light stew with a crisp, medium-bodied white Bordeaux.
Delicious, but the fish was done way before the carrots were softened. I removed the fish and kept cooking the carrots in broth, which mostly evaporated away. The remaining broth was intensely flavored. Next time I make this I'll microwave the carrots first.Read More